CHOCOLATE MOONCAKE
Source: Star Publications (Malaysia); Amy Beh

300g golden syrup
3/4 tbsp alkaline water
75ml corn oil
1 tsp chocolate essence
1/2 tsp coffee essence

SIFT TWICE:
375g plain flour
25g cocoa powder

TO MAKE EGG GLAZE, MIX WELL AND STRAIN:
1 egg yolk
1/2 tbsp water
Large pinch of salt

Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.

Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours.

Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays.

Bake in preheated oven at 180 degree C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.